117 Reviews

Did not work for us. We followed the recipe exactly...

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MrsK December 11, 2012

Perfect!

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Laureen in B.C. October 13, 2012

This makes the perfect roast. I have it in the oven again for the second time in less then a month. I love that it comes out pink in the middle and reminds me of my mom's roast. Thanks for posting.

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Shari2 June 28, 2012

I had a 5 lb top round beef roast. I lovingly rubbed my roast in plenty of garlic powder and freshly ground black pepper and put a thinly sliced, sweet onion all over the roast. I stuck a meat thermometer in the roast, the kind that connects to an electronic device. I figured it couldn't hurt to keep the roast in for 20 minutes since is was 5 lbs. I turned off the oven and checked the roast 1.5 hours later. It read 105 degrees, which worried me. I took the roast out and let it sit for another 15 minutes and then sliced it thinly. It was quite rare, and it didn't have much flavor, also it was juicy. I made a gravy from the drippings which helped. I think part of the problem is that I have a double oven (stand alone) and it is vented, so perhaps my oven lost the heat faster than a regular oven. I'll try it again sometime, but I think I'll cook it closer to 30 minutes next time to see if that does the trick. Thank you for the recipe!

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Zoesmama October 21, 2010

Absolutely fabulous! Thank you for sharing!!

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Terra Pot-Pie June 16, 2010

This is a really great way to cook a roast. Mine was just under 2 lbs., so I cooked it for the initial 15 minutes, then let it sit in the oven for another half hour or so. It came out very rare, but that's just the way I like it! The onions were delicious, too, served over the sliced meat. I'll probably vary the seasoning I put on the roast as I make this in the future, just to mix things up. The garlic powder was very good, but why limit yourself to just that? The cooking method is the real star here. Thanks for posting!

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Cluich March 15, 2010

If I could give this a minus star rating I would. I followed the instructions exactly to the letter. The roast was exactly 4 lbs. It came out barely cooked around the edges and tougher then shoe leather. It was an inside round. I will not repeat this recipe and don't recommend it to anyone who actually wants a predictable dinner roast.

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Cher Jewhurst March 14, 2010

excellent recipe, may add a little more cooking time next time as my joint was a large one and a little too bloody for me, but without doubt the tenderest beef i have ever had!

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king_baldieuk February 08, 2010

I have always ended up with dry, tough roasts. This was perfect, restaurant quality. I had a 3.5 lb tip roast. I cooked for 15, left in oven for 50 and rested for 15. It was awesome - everyone in my house loved it.

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Jenny Stallworth February 03, 2010

I can't believe how easy this is. This is so like the same technique in Perfect Pork Tenderloin for pork tendeloin. With these two in hand, why look further. TX for the post.

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Peg629 January 25, 2010
Shirley's Perfect Rare Roast Beef